Ingredients
- 2 skinless, boneless chicken breasts
- 6 very thin slices of pancetta, rind removed, cut in half
- 12 fresh sage leaves
- 2 tablespoons olive oil
- salad leaves to serve
- Dressing: 125ml olive oil, 80ml cider vinegar, 1 teaspoon flatleaf parsley chopped.
Method
Cut the chicken breast lengthways in half, and cut each half into three chunks. Lay the half slices of pancetta on a clean surface, place a sage leaf on top of each pancetta slice and wrap around the chicken chunks.
Drizzle with oil, grill on a medium heat on barbecue, being careful not to burn the pancetta (this should take about 10 minutes).
Meanwhile make the dressing, place all ingredients in a bowl and fork through until mixture thickens slightly.
Remove chicken bites and drain on paper towel, arrange on a serving platter drizzle with dressing over some salad greens. Serve immediately.
Karen Goodwin-Robers
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